To mark National Cherry Month, use fruit in pies, cakes, cookies, even ham

By Joan Huff

Published 6:00 am, Wednesday, February 2, 2011

It's only fitting that February is National Cherry Month. Vibrant red cherries are the perfect fruit for Valentine's Day. The fruit also is an appropriate choice for President's Day as it recalls the story of George Washington chopping down the cherry tree.

Whether fresh, frozen or dried, this little red fruit is a great source of vitamins and minerals and contains high levels of antioxidants that can reduce the risk of heart attacks and help fight cancer. Cherries also contain anti-inflammatory compounds to help relieve arthritis pain and headaches.

This month, readers of Food Etc. were asked to share their favorite cherry recipes.

A variety of recipes were received, including those for pies, cakes, cookies and even ham. Betty Strawn sent in one for the "Reddy" cookie. More than 50 years old, the recipe came from Southwestern Public Service in Lubbock and was named for the mascot, "Reddy Kilowatt." Serena Cummins submitted a recipe that can be used for pie filling or as a salad. Beverly McClatchy sent recipes for ham and a cake and Frances Buzard shared her husband's favorite cherry crunch recipe as well as biscotti.

Combine ingredients in a large bowl and chill. You also can make two pies in graham cracker crusts or use just as a salad. Add miniature marshmallows to the salad if desired. It is better made the night before so it can chill.

Trim rind and excess fat from the ham, leaving a 1/2 -inch thick layer of fat. With a sharp knife, score the fat in a diamond pattern. Place the ham in large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.

Meanwhile, in a medium saucepan, combine the cherry preserves, orange juice and liqueur over medium heat and cook, stirring until melted, 1 to 2 minutes. Remove the ham from the oven and brush the top and sides with the cherry glaze.

Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of the ham without touching the bone reaches 140 F, about 15 to 30 minutes. Remove the ham from the oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches.

Pineapple Cherry Upside Down Cake

Submitted by Beverly McClatchy

4 Tablespoons margarine

1/2 cup brown sugar

1 (16-ounce) can sliced pineapple, drained

Maraschino cherries

Melt the margarine in a saucepan on the stove or in a microwave safe container in a microwave oven. Stir in the brown sugar and cook until the brown sugar is dissolved and the mixture is well blended. Arrange the pineapple slices in the bottom of a 9-inch round or square cake pan. Place maraschino cherries in the centers of pineapple slices and in the spaces between the slices. Pour the brown sugar/margarine mixture in the cake pan, over the pineapple and cherries. Set aside.

Sponge Cake:

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

3 eggs, separated

3 teaspoons cold water

1 cup sugar

Mix the flour, baking powder and salt together. In a separate bowl, beat the egg yolks, water and sugar together. Add the flour mixture and beat at medium speed for about 2 to 3 minutes. Beat the egg whites until stiff peaks form. Fold in the beaten egg whites into the batter.

Slowly pour the sponge cake batter into the pan, over the pineapple, cherries and brown sugar mixture. Bake in a preheated oven at 350 for 40 to 45 minutes or until the cake springs back when pressed lightly in the center. Remove from the oven and let stand for 1 to 2 minutes. Run a knife around the edge, between the sides of the cake and the cake pan. Turn the cake over onto a plate and remove the pan, being careful not to let the hot syrup burn your hands.

Dried Cherry and Chocolate Biscotti

Submitted by Frances Buzard

2 cups flour

1/2 cup cocoa powder

2 teaspoons baking powder

pinch of salt

1/2 teaspoon cinnamon

1 cup unblanched whole almonds

1 cup dried cherries

3 large eggs

1/2 cup sugar

1 teaspoon pure vanilla extract

8 ounces semisweet chocolate, melted

Preheat oven to 350. In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon. Stir in the almonds and cherries. In another mixing bowl, whisk the eggs, sugar and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface. Turn the dough onto the surface and knead the dough a couple of times. Shape the dough into a log, about 12 inches long and 4 inches wide.

Place the dough on a parchment-lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch. Remove from the oven and cool completely on a wire rack. Using a serrated knife, slice the bread diagonally into 1/2 -inch slices. Place the slices on a parchment-lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy.

Remove from the oven and cool completely a second time on a wire rack. Dip half of each biscotti in the melted chocolate and place on a parchment lined baking sheet and refrigerate until the chocolate sets.